Zucchini Rice Casserole

Deb Crane


A very delicate blend of flavors is what makes this recipe stand out. A light and fluffy souffle texture makes your taste buds happy.


★★★★★ 1 vote



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  • 3/4 c
    uncooked rice
  • 1 c
  • 1 c
    dry white wine ( i used blush)
  • 8
    slices bacon
  • 2 c
    thinly sliced zucchini
  • 1/2 c
    chopped onion
  • 1 tsp
    minced garlic (or more to taste)
  • 6
  • 1 c
    sour cream
  • 1 tsp
  • 1 1/2 c
    shredded cheddar cheese, divided

How to Make Zucchini Rice Casserole


  1. Preheat oven to 350 degrees.

    In saucepan, combine rice,water and wine. Cook until rice is al dente (3-5 minutes less then you would for normal rice) Set aside.
  2. In a large skillet cook bacon until crisp. Reserve 2 tablespoons bacon fat in skillet.
    Add zucchini,onion and garlic to fat in skillet.
    Cook 5 minutes,stirring occasionally.
  3. In large bowl, beat eggs. Add sour cream,salt,cooked rice,1 cup of cheese,vegetable mixture and bacon. Mix well. Pour into an 8x10 inch baking dish. ( I used a greased 2 quart casserole)
    Sprinkle with remaining cheese. Bake in preheated oven for 45-55 minutes until set.

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